1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
|1.||Preheat oven to 350 degrees F (175 degrees C).|
|2.||In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.|
|3.||Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.|
|4.||Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.|
submitted by Alankar of Spectrakraft
- powder the cashew in a coffee grinder or a dry grinder.
- the cashews should be in powdered form and not become pasty or oily.
- on a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
- meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
- when all the sugar dissolved in the water, add the cashew powder. there is no consistency in the sugar syrup required like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
- stir and keep on stirring the cashew mixture on a low flame.
- the cashew mixture would start thickening.
- cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
- remove the whole lump of the mixture from the pan and place it on work surface, bowl or plate.
- add the rose petals and ghee or oil to the cashew mixture.
- when the heat in the mixture is hot enough to handle, then knead the cashew mixture.
- flatten the dough and place it on a butter paper or on a greased plate/thali or tray.
- place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
- remove the butter paper and let the rolled cashew dough cool.
- when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
- gently remove the kaju katli with a butter knife.
- serve the kaju katli straight away or keep in an air tight container.
2: if using rose water, then add it to the sugar and water solution.
- 2 eggs
- 1 cup granulated sugar
- 3/4 cup butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla
- 3 cups cooked mashed sweet potatoes (takes about 5 whole sweet potatoes to make 3 cups mashed, or use the canned pre-mashed stuff – fresh is better though, I think)
- 1/2 cup brown sugar
- 1/3 cup flour
- 2 tablespoons butter, softened
- 4 tablespoons maple syrup
- Peel sweet potatoes and boil in water to soften. If necessary, cut into smaller pieces and boil further before mashing.
- Beat eggs, granulated sugar, and butter together. Add milk and vanilla.
- Combine well with the mashed sweet potatoes (I use an electric hand mixer on lowest setting – but beware splattering); spoon into a greased 2-quart casserole dish.
- Combine brown sugar, flour, softened butter, and maple syrup in a separate bowl, mixing until smooth; drizzle over sweet potatoes.
- Bake at 350° for 45 minutes.
Prep time25 minutes
- 100 g good-quality white chocolate, finely chopped
- 3 pkg (each 250 g) cream cheese, softened
- 1/3 cup (75 mL) sour cream
- 2/3 cup (150 mL) granulated sugar
- 5 tsp cornstarch
- 2 eggs
- 1 tsp (5 mL) vanilla
- 1-1/2 cups (375 mL) gingersnap cookie crumbs
- 1/3 cup (75 mL) butter, melted
- 2 tbsp. (30 mL) packed brown sugar
- 3 cups (750 mL) fresh or frozen cranberries
- 2/3 cup (150 mL) granulated sugar
- 1/4 cup (60 mL) cranberry juice
- 1 tsp (5 mL) orange zest
Beat the cream cheese, sour cream and sugar in a large bowl on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
Make the compote: Combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil with the cranberries, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes. Refrigerate until completely cool.
Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate
BEST dessert you will EVER have. Even people who do not like Cheese Cake love this...Awesome!!
1/4-1/2 tsp ground pepper, to taste
2 cups turkey stock, I used chicken bullion
1 whole bay leaf
1/2 tsp sage
1 tsp cracked pepper
1/2 cup butter
1/2 cup coconut oil
3-4 small loaves of day-old bread
7 oz. whole berry cranberry sauce
Season pork with salt and pepper and drain if needed. Place in Stock pot. Add stock, seasonings and butter. Place mixture in a large bowl, then add meat. Stir to incorporate. Mix in cranberry sauce. Bake in a large ungreased casserole dish, Bake at 325 for 1 hour or until golden brown. Savor the Thanksgiving flavor!
Mom's Moist Turkey Recipe
Wash the turkey well using cool water. Salt the inside cavity and the outer skin.
Stuff the inner cavity with:
one (1) apple (quartered) one (1) large onion (quartered) two (2) stalks of celery (cut in 2 inch lengths)
and six (6) individual tablespoons of butter or margarine
Tie the legs together securely using twine and place in a large roasting pan breast side up.
Note: Enamel roasting pans work the best but any type of pan can be used just make sure it can be covered during the majority of the cooking process.
Sprinkle the outside of the turkey lightly with sugar and dot with four (4) tablespoon of butter or margarine
Add enough water, or broth to make 1/4 inch deep in the bottom of the pan.
Cover and bake at 350 degrees for the recommended by the weight of the turkey
Remove cover during the last 1/2 hour of baking time to obtain a crispier brown outer crust.
The drippings from the fruity veggie inner stuffing make for an excellent gravy base!
Note: This recipe is for those who prefer to make bread stuffing separately from the bird.
1 1/2 cups finely crushed gingerbread cookies
1/3 cup melted butter
2 packages cream cheese (8 oz each) at room temperature
1 cup maple sugar
1/2 cup maple syrup
1 1/4 teaspoons cinnamon
3/4 cup whipping cream
1 teaspoon vanilla
2 cups pumpkin puree
3/4 cup sour cream
Combine crushed cookies and melted butter. Press into the bottom of a 9" spring form pan, set aside.
Beat the cream cheese, sugar and cinnamon until smooth. Gradually beat in the maple syrup, whipping cream and vanilla. Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree and the sour cream.
Pour mixture into the prepared crust and bake at 325 degrees for 75 minutes. Turn oven off and prop door open slightly. After 30 minutes, remove from oven and transfer to a rack to cool. Chill for at least 4 hours. Decorate as desired.
-1/2 cup sugar
- 3/4 cup plain yogurt
-1/4 cup vegetable oil
-1/2 cup unsweetened apple sauce
- 1 tlb vanilla
- 1 egg
- 1 egg white
- 1 cup white w/w flour
-1 cup unbleached white flour
-1 tsp baking powder
- 1/2 tsp baking soda
-1/4 tsp salt
-1/2 cup of toasted pecans
Combine 1st 8 ingredients until well blended
Combine flour and next 4 ingredients
Add flour mixture to banana mixture stiring just until moistened.
Spoon batter into a 8 1/2" x 4" by 3" loaf pan with floured cooking spray.
Bake on 350 oven for 50 minutes or until wooden stick inserted into the center comes out clean.
Cool before slicing.
Enjoy with a bit of butter, natural peanut butter, or a bit of whipped cream cheese.
1 pound cranberries
2 oranges, chopped coarsely (peeled)
2 apples, chopped coarsely
2/3 cup orange juice
1 cup honey
Bring all to boil, lower heat and cook 15 minutes, until cranberries are soft. Cool . Keeps in refrigerator for several days.
Marie’s Christmas Butter
Crisps (JoJo's mom) submitted by JoJo of JoJos Artistic Design
2. Beat in the egg yolk and vanilla.
3. Sift together the flour, salt and baking powder, then gradually add to the butter mixture.
4. Shape dough into disk, then refrigerate for 30 min.
5. Roll out the dough on a floured surface to 1/8” thickness and cut into shapes. Place cutouts on a greased cookie sheet. You can sprinkle unbaked cookies with sugar, or bake and top with favorite frosting when cooled.
6. Bake in oven heated to 350 F.
7. Bake cookies for 12 to 15 minutes.
Marie’s Christmas Butter Crisps (JoJo's mom)
submitted by JoJo of JoJos Artistic Design
3 1/2 cups flour
2 tsp baking soda
1 tsp nutmeg
1 1/2 tsp salt
2 TBSP cinnamon
3 cups sugar
1 cup salad oil
1 can pumpkin
1 cup nuts (walnuts or pecans are best, I substitute sunflower seeds because my daughter has nut allergies)
Preheat oven to 350 degrees F. Sift dry ingredients into large bown. Mak ea well and add all remaining ingredients. Mix well. Pour into 2 well greased bread pans. Bake for 1 hour. Cool slightly in pans. You can eat the bread immediately, but the flavors develop over time and its even better a day after baking! :)
Balsamic Green Bean Salad
3 tablespoons lemon juice 3 tablespoons balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground mustard 1/8 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese
Sliced almonds (optional)
- Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
- In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese. Yield: 16 servings.
Low Fat Creamy Corn Chowder Soup with Chicken
One medium red onion diced
One shallot diced
Three stalks of celery diced
Three cloves garlic
Three long carrots cubes
Three red potatoes or any cooking potato peeled and diced
One orange or yellow pepper diced
Splash of white cooking wine
2 cups of trader joes natural vegetable broth
1 can creamed corn
Package of frozen succotash
One package of Perdue cooked chicken
Tlb whipped butter
A pinch or two of:
Salt and pepper
Cayenne red pepper
Package of frozen corn
1/2 cup whipped cream cheese
Enjoy with a slice of corn bread!
Sauté first eight ingredients in large soup pot with olive oil until onions are translucent.
Add a splash of white cooking wine and sautéed another few minutes adding the Perdue cooked chicken pieces.
Add the vegetable broth along with one can creamed corn and frozen succotash, whipped butter and spices.
Stir all and bring to a gentle boil until carrots and vegetables are cooked.
Simmer on low to meld flavors for about an hour.
Cook the frozen corn and once soft throw into blender with 1/2 cup whipped cream cheese making it into a paste.
Add this paste to the soup which acts as a thickening agent.
Add a bit of low fat milk to soup to thin if to thick.
I know you'll love this with no regrets to the waist line!
3 Tbsps. Olive Oil
1 medium onion, diced
5 cloves fresh garlic, grated
2 Tbsps. fresh ginger root, grated
¼ tsp. black pepper
salt to taste
1 Tbsp. ground cumin
1 Tbsp. ground coriander
½ tsp. ground cloves
2 cups (or 1 can) diced tomatoes
2 large carrots, chopped
2 stalks celery, chopped
Include a medium chopped sweet potato or plantain to add sweetness to your stew
6 cups water
1 low sodium vegetable bouillon
1 cup smooth peanut butter
1 small can tomato paste
1 or 2 handfuls of peanuts
- 2/3 cup (160ml) evaporated milk (not sweetened condensed milk)
- 6 ounces (170g) salted butter, cubed
- 3 cups (600g) sugar
- 8 ounces (225g) bittersweet or semisweet chocolate, chopped
- 4 ounces (115g) unsweetened chocolate, chopped
- 7 ounces (200g) marshmallow cream*
- 1 cup (120g) roasted peanuts, coarsely chopped
3. Add the evaporated milk, butter, and sugar to the pan, and heat – stirring frequently so it doesn’t burn – until the temperature reaches 234ºF (112ºC).
4. Remove the pan from the heat and stir in the bittersweet or semisweet chocolate, as well as the unsweetened chocolate and marshmallow cream.
5. Stir in the peanuts, then scrape the mixture into the foil-lined pan. Let cool for at least four hours.
Once cool, lift the fudge from the pan, and cut into cubes.